THE EFFECT OF EXTRACTORS ON INDICATORS OF ELIMINATION OF EXPOSED ENZIMS

Abstract

Saturated enzymes are an integral part of the technology of soft cheeses, which means that the market requires a significant amount of enzyme preparation, as recent studies have shown that consumption of whey cheese in Ukraine is increasing. An important aspect is that almost all industrial milk processing companies use a microbial analogue of the sifted enzyme, since it is significantly cheaper than natural, but some producers use natural enzymes principally and this trend is increasing. The purpose of our work was to determine the rates of extraction of pygus enzymes from calf sichugas for the use of different ratios of organic (dairy) and inorganic (hydrochloric) acids in the extractant. he research was conducted in 2 stages. At the first stage, the extraction of enzymes from the homogenate of the sichugas was studied for the use of extractants with different content of hydrochloric acid. In the second stage of the research, the effect of the presence of a solution of lactic acid in the extract on the parameters of elimination of enzymes from the sichugum homogenate was detected. The highest concentration of protein 89,8 mg/l was the fifth experimental group, where 0,25 cm3 of lactic acid solution was added, which was 34,5 % higher than the similar group from the 1 st stage of the research.

Keywords

• extraction of enzymes
• extractant
• peach enzymes
• spectrophotometry
• elimination
• sichug homogenate.